Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2 lbs)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/3 cup grated Parmesan cheese
  • 1 tbsp unsalted butter
  • 1 tsp dried oregano
  • Fresh parsley for garnish

Instructions:

  1. Pat the chicken thighs completely dry with paper towels and season all sides generously with salt, pepper, and paprika.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering.
  3. Place chicken skin-side down and sear for 5-7 minutes without moving them, until the skin is mahogany-colored and releases easily. Flip and cook for another 5 minutes, then remove chicken to a plate.
  4. Reduce heat to medium. Melt the butter into the remaining chicken fat and sauté minced garlic for 1 minute until fragrant.
  5. Pour in the chicken broth to deglaze the pan, scraping up the browned bits (fond) with a wooden spoon.
  6. Stir in the heavy cream and dried oregano. Bring to a gentle simmer for 3-5 minutes until the sauce thickens slightly.
  7. Stir in the Parmesan cheese until melted and smooth.
  8. Return the chicken and any accumulated juices to the pan, spooning the sauce over the meat, and simmer for 2-3 minutes until the chicken reaches an internal temperature of 165°F (74°C).